So, why a food blog?
I’m not a writer, per se, other than trying to get a job assisting the Most Interesting Man in the World and submitting one short story for publication. I think I was too interesting in the first, according to allegations made in civil court, and just interesting enough in the second, according to the editors.
I’m not a chef, I don’t have a cookbook to promote, and I am not trying to become a Food Network personality – I don’t own All-Clad, I don’t have a food processor, and I can only dream of owning a stand mixer.
So, why? People have been writing about food for a long time. Sometimes with great zeal and passion, sometimes with snobbish tendencies, sometimes with both. I know I have talked of caramelizing, sweating, braising, the superiority of grass-fed to corn-fed beef, sustainable fish, organic vegetables, and the joy of In-N-Out Double-Doubles with grilled onions; I have mostly, with the exception of burgers, talked about things I knew little about. But I love eating. I love cooking. I love trying out new recipes, and I love talking to people who are passionate about food. I love when you talk to people about food, because they always talk about love; food brings out the positive in people. I say, “I am looking for a good sandwich,” and then someone will say, “If you want a good sandwich, you have to try _______, because they make their own ________, and then they _______ with ________ and then give it a good __________ like your momma never did.”
So this is the plan. Davy (me) will eat food, and write about it. Really, that’s it. What does that entail? Well, there will be three categories: Reason, Rhyme, and Thyme
1. Reason: the nuts and bolts. This is the nitty gritty of what goes on in the kitchen, with advice, how-to’s, what not to do, and decoding all that foodie talk you have heard.
2. Rhyme: the restaurant reviews. This is where I talk about places to eat, and what they do well. This includes, coffee shops, taco trucks, and any and all recommendations that readers will have. I would love to hear about them.
3. Thyme: me cooking. This is where I try out recipes, and try and figure out how these places do what they do and do it so well.
In all of this will be foodie talk, but hopefully with a great deal of humor and humble pie; I want to learn about food and why we do what we do to it. A big hunk of chuck roast is useless as steaks, but savory and beautiful in a stew – I’ve never had foie gras, never eaten head cheese, never tried rabbit, only had polenta a few times, never made a rack of lamb, never made carnitas. But I want to – the food of the world, even the humble taco, is a thing of beauty when we treat the ingredients right, and give a little love and care to how it is presented, when we waste nothing and use a little God-given creativity and ingenuity. Then, we are giving not just sustenance, but pleasure and joy – isn’t that what eating is supposed to be about anyway? Taking the plain, adding something mysterious and making it beautiful?
Don’t be afraid to talk with your mouth full.
Cheers.
